Dessert, Fruits, Recipes

The Best Banana Cake

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This is, hold on, the BEST banana cake I’ve done. It’s delicate, soggy, and creamy all simultaneously! Once cooled, this cake is topped with an absolutely overpowering lemon cream cheddar icing for an ideal sweet your family will adore.

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I love a decent banana cake; it just helps me to remember being a child because my Grandpa and Grandma made the BEST banana cupcakes. I can, in any case, smell them heating in my grandmother’s kitchen, standing by anxiously with my sisters.

This cake is suggestive of my preferred banana cupcakes. It is delicate and cushy and fantastically clammy and bested with my favorite lemony cream cheddar icing ever.

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As much as I love a cushioned banana cake, I love it considerably more when it’s topped with an astonishing cream cheddar icing! I include a tad of lemon get-up-and-go and lemon juice for additional flavor in my cream cheddar icing, yet on the off chance that you like, you can forget about the lemon and substitute vanilla.

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Notwithstanding how you top it when you attempt this cake, it’ll be your go-to. Each time you have overripe bananas on the counter, you’ll need to make this formula! I regularly purchase extra bananas to mature and make this cake!

The Best Banana Cake

0 from 0 votes
Recipe by John FlectCourse: DessertCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

This Banana Cake is soft, moist and rich all at the same time! Once cooled this cake is topped with a totally irresistible lemon cream cheese frosting for a perfect dessert your family will love.

Ingredients

  • 1 1/3 cup mashed bananas

  • 2 1/2 tablespoons lemon juice divided

  • 1 1/2 cups milk

  • 3 cups flour

  • 1 1/2 teaspoons baking soda

  • 1/4 teaspoon salt

  • 2/3 cup butter softened

  • 1 cup white sugar

  • 1/2 cup brown sugar

  • 3 large eggs

  • 1 teaspoons vanilla

  • FROSTING
  • 8 oz cream cheese

  • 1/3 cup butter softened

  • 3-3 1/2 cups powdered sugar

  • 1 teaspoon lemon juice

  • 1 1/2 teaspoons lemon zest from 1 lemon

Directions

  • Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  • Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
  • Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  • Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
  • Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
  • Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
  • Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
  • FROSTING
  • Cream together butter & cream cheese until fluffy. Add in lemon zest and juice.
  • Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.

Recipe Video

Notes

  • The cooking time on this cake can vary! Mine takes about 60 minutes. Check your cake at 55 minutes, if it isn’t ready, continue cooking until a toothpick comes out clean (this can be up to an additional 20-30 minutes depending on your oven).
  • This recipes is credited to https://www.spendwithpennies.com/

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